Crockpot Cheese Dip takes just minutes to put together but provides hours of eating entertainment! Creamy, cheesy and full of flavor, this is the perfect party appetizer for game day get togethers.
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Crockpot Cheese Dip is the easiest, cheesiest party appetizer possible that takes only 5 minutes to prepare with just 5-ingredients. This slow cooker queso dip recipe is my favorite set-it-and-forget-it method to make the most flavorful food for game day get-togethers or when feeding a crowd.
Table of Contents
Easy Crockpot Cheese Dip
Our Crock Pot Cheese Dip takes just minutes to put together but provides hours of delicious eating that tastes as good at the end of the evening as it did from the start.
Crock pot queso dips make cooking so easy – simply dump, stir, and walk away while the appliance does all the work!
Creamy, cheesy and full of flavor, a slow cooker cheese dip can be made mild or spicy, prepared with or without pork, revised to include Rotel diced tomatoes and green chiles, or garnished with tortilla chips, sour cream, or pico de gallo.
A cheese dip in a crock pot is perfectly portable and travels well so you can heat it up at home and bring it wherever you’re headed.
Why We Love Crockpot Cheese Dip
- Quick and easy to make in 5 minutes.
- Only uses 5 ingredients.
- Make it without meat for a vegetarian version.
- So delicious, you’ll want to skip the dippers and eat it straight from the spoon.
- Perfect for holiday parties, game day gatherings, taking to tailgates, potlucks, or family get togethers.
Crockpot Cheese Dip Ingredients
- Velveeta
- Mild cheddar cheese
- Pico de Gallo: Fresh pico de gallo tastes delicious in this dish but you can also use a can of Rotel, drained.
- Milk
- Pork sausage: You can substitute seasoned ground beef, chorizo, meatless crumbles or another crumbled meat if you prefer.
- Optional garnishes: Tortilla chips, Pico de Gallo, sour cream
Substitutions and Additions
- Vary The Velveeta: You can change the spice level of your dip by using the original flavor for a mild, no spice base or using the “Mexican” Velveeta flavor which contains jalapeños for a little more kick.
- Choose Your Cheddar Cheese: You can use medium or sharp cheddar cheese if you wish. Make sure to use a brick of cheese and not pre-shredded cheese because it’s been coated with preservatives that keep it from melting well.
- Pick A Pico de Gallo: You can also modify the spice level of this dip depending on which pico de gallo you use. Most stores have a mild and hot versions to choose from. Or you can make your own pico de gallo with as much or as little spicy jalapeños as you prefer. Alternatively, you can use Rotel, drained, in place of the pico de gallo and use any of their many flavor and spice level options.
- Pick Your Pork: Feel free to increase the spice level in this dip by using a spicy pork sausage or chorizo instead of regular pork sausage. If using chorizo be sure it is well drained after it is cooked or you will end up with too much excess grease in your dip. You can also use cooked, crumbled hamburger with lots of hot taco seasoning if you don’t want to use pork.
- Serve With Scoopables: French baguette slices, bagel chips, tortilla chips, Tostitos Scoops, or even Fritos corn chips are great for scooping and dipping. You can also serve your cheese dip with some celery sticks, carrots, or bell pepper slices.
Recommended Tools
- Crockpot with lid
- Measuring tools
- Mixing tools
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Jump to RecipeHow to Make Crockpot Cheese Dip
- Prepare The Crockpot: Layer the Velveeta, cheddar cheese, Pico de Gallo, milk, and sausage in the slow cooker and stir.
- Cook: Cover and heat on low heat for 2-3 hours or until completely melted and smooth, stirring every 30 minutes.
- Serve: Turn the crockpot to warm and serve warm with garnishes.
More Easy Dip Recipes
Pro-Tips for the Best Cheese Dip
- I recommend 1% or fat-free milk for this dip, however, you can use 2% or whole milk if necessary. Be careful of adding too much excess fat to the dish or it may split and have little grease puddles on the top.
- I love the way Velveeta melts creamy, but if you prefer you can make this dip with a block of cream cheese and shredded cheddar cheese instead.
- Slow cooker liners are not required, but they make clean-up so much easier.
How to Store Crockpot Cheese Dip
- To Store: Leftovers should be stored in an airtight container in the refrigerator and eaten within 3-5 days.
- To Reheat: Reheat the crockpot or a saucepan over low heat.
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- Taco Spaghetti
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Crockpot Cheese Dip
Serves — 4
Crockpot Cheese Dip takes just minutes to put together but provides hours of eating entertainment! Creamy, cheesy and full of flavor, this is the perfect party appetizer for game day get togethers.
Prep Time 5 minutes
Cook Time 3 hours
Total Time 3 hours 5 minutes
Ingredients
- 16 ounce package of Velveeta cubed
- 8 ounce brick mild cheddar cheese cubed
- 1 cup Pico de Gallo
- 1 cup milk
- 1 pound pork sausage cooked, crumbled and drained
- Optional garnishes: Tortilla chips, Pico de Gallo, sour cream
Instructions
- In a crockpot, layer in the velveeta, cheddar cheese, Pico de Gallo, milk and sausage. Stir only slightly.
- Place the lid on the crockpot and heat on low heat for 2-3 hours or until completely melted and smooth, stirring well every 30 minutes.
- Turn the crockpot to warm and enjoy your hot dip with tortilla chips, pico de gallo and sour cream, optional.
Jenn’s Notes
Storage:
- To Store: Leftovers should be stored in an airtight container in the refrigerator and eaten within 3-5 days.
- To Reheat: Reheat the crockpot or a saucepan over low heat.
- I recommend 1% or fat free milk for this dip, however you can use 2% or whole milk if necessary. Be careful of adding too much excess fat to the dish or it may split and have little grease puddles on the top.
- I love the way Velveeta melts creamy, but if you prefer you can make this dip with a block of cream cheese and shredded cheddar cheese instead.
- Slow cooker liners are not required, but they make clean up so much easier.
- It seems that everyone likes a different level of spice. From mild, no spice levels to the spiciest burn off your tongue levels, this dip can be modified for anyone.
- The first modification to change the spice level of this dip is the velveeta. You can use original for a mild, no spice base or you can use the “Mexican” velveeta which has jalapenos in it for a little more kick.
- You can also modify the spice level of this dip depending on which pico de gallo you use. Most stores have a mild and hot version to choose from. Some have other options or you can make your own with as much or as little spicy jalapeno as you’d like. Alternatively you can use Rotel, drained, in place of the pico de gallo and use any of their many flavor and spice level options.
- Finally, you can increase the spice level in this dip by using a spicy pork sausage or chorizo instead of a regular pork sausage. If using chorizo be sure it is well drained after it is cooked or you will end up with too much excess grease in your dip. You can also use cooked, crumbled hamburger with lots of hot taco seasoning if you don’t want to use pork.
Nutrition Info
Calories: 891kcal | Carbohydrates: 26g | Protein: 55g | Fat: 63g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 193mg | Sodium: 3312mg | Potassium: 808mg | Sugar: 18g | Vitamin A: 2132IU | Vitamin C: 4mg | Calcium: 1137mg | Iron: 2mg
Do you precook the sausage, or put it in raw and cook everything together in the crockpot? Thanks!
Yes, it should be cooked, crumbled and drained.